Squid Naengi Chojang Salad
Quick answer
Preparing squid for a seasonal salad involves a quick blanching process in boiling water for less than thirty seconds.
What makes this special
- Springy blanched squid pairs with herbal naengi in a sharp, spicy Chojang dressing.
- Under-30-second blanch preserves squid's springy texture
- Early-spring shepherd's purse brings earthy aroma to seafood
Key ingredients
Core cooking flow
- 1 Score the inside of 200 g cleaned squid with shallow cuts, then slice it into bite-size pieces.
- 2 Add the squid to the boiling water and blanch it for less than 30 seconds.
- 3 Wash 70 g naengi carefully, removing soil and fine roots.
Preparing squid for a seasonal salad involves a quick blanching process in boiling water for less than thirty seconds. This precise timing keeps the seafood tender and prevents it from turning rubbery or tough. Shepherd's purse, or naengi, contributes an earthy aroma characteristic of early spring that complements the oceanic profile of the squid. Crisp lettuce and fresh cucumber provide a crunchy texture that contrasts with the soft seafood pieces. The dressing relies on a combination of gochujang, rice vinegar, and oligosaccharide syrup to create a spicy, tangy, and mildly sweet foundation for the ingredients. To finish the sauce, sesame oil contributes a nutty scent while minced garlic adds a sharp, aromatic quality that integrates the different components. Careful cleaning of the naengi to remove soil and fine roots is necessary before briefly blanching it in salted water to eliminate bitterness and preserve its fragrance. Serving this dish cold during the early spring months highlights the specific seasonal qualities of the ingredients. For variations, scallops or shrimp can replace the squid, as they both pair well with the spicy dressing. Similarly, spring cabbage or wild chives can substitute for the shepherd's purse to maintain the seasonal character of the salad.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Score the inside of 200 g cleaned squid with shallow cuts, then slice it into bite-size pieces.
Bring a pot of water to a rolling boil first so the squid cooks quickly instead of soaking in warm water.
- 2Heat
Add the squid to the boiling water and blanch it for less than 30 seconds.
As soon as the edges curl and the surface turns opaque, lift it out and chill it in ice water to stop the cooking.
- 3Season
Wash 70 g naengi carefully, removing soil and fine roots.
Blanch it in salted boiling water for 15 seconds, then rinse under cold water and squeeze out excess moisture so the dressing does not become watery.
- 4Season
Tear 90 g lettuce into large pieces and cut 70 g cucumber into half-moons.
Drain both well and keep them cold; dry vegetables hold the chojang better and keep the salad crisp.
- 5Season
Whisk 1 tbsp gochujang, 1.5 tbsp vinegar, 1 tbsp oligosaccharide syrup, and 0.5 tsp minced garlic until smooth.
Stir in 1 tsp sesame oil last so its aroma stays clear and the sauce remains glossy.
- 6Finish
Right before serving, combine the lettuce, cucumber, naengi, and chilled squid lightly.
Add the chojang in portions and toss gently, stopping when the ingredients are coated but not weighed down, then plate at once.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Salads →Based on shared ingredients and meal pairing
Naengi Scallop Yuja Salad
Scallops are seared in butter over high heat, touching the pan only long enough for the Maillard reaction to produce a caramelized crust on the outside while the center stays translucent and tender. That contrast between the browned exterior and the soft interior is the structural anchor of this salad. Blanched naengi, a spring herb with an earthy, faintly bitter character distinct to Korean wild greens, contrasts directly against the scallop's clean sweetness. Arugula brings a peppery sharpness that adds tension and depth to the overall flavor. The dressing is made by whisking yuja marmalade into white wine vinegar and olive oil, and the floral citrus note of yuja acts as a bridge between the seafood and the spring greens, unifying what could otherwise be a collection of unrelated ingredients. Orange segments placed on top add a layer of sweet acidity and vivid color. The finished plate is clean, bright, and aromatically precise, equally appropriate as a first course in a multi-dish meal or as the centerpiece of a casual guest dinner.
Naengi Beef Salad (Shepherd's purse)
Fresh naengi - shepherd's purse - is blanched to mellow its earthy bite while keeping the fragrance intact. Beef sirloin is sliced thin and seared quickly so the surface chars lightly and the center stays moist. Julienned Korean pear bridges the beef's richness and the naengi's mild bitterness with clean sweetness. A dressing of soy sauce, vinegar, sesame oil, and plum extract balances salty, sour, and subtly sweet, while red onion and toasted sesame seeds finish with sharpness and nutty crunch.
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Naengi Doenjang Mushroom Salad
Naengi is blanched for about thirty seconds in boiling water to remove its raw grassy edge while keeping the earthy, faintly sweet spring aroma that makes it distinctive. Oyster mushrooms go onto a dry, well-heated pan with no oil, pressed gently as they cook, so the moisture evaporates and the surfaces caramelize to a light golden color, concentrating their savory depth. The dressing is made by dissolving doenjang in yuja marmalade, rice vinegar, and sesame oil, producing a layered flavor that is nutty and fermented at the base with a bright citrus lift. Baby greens spread across the plate as a soft, neutral bed, and halved cherry tomatoes add bursts of juice that cut through the weight of the fermented paste. A few drops of sesame oil and toasted sesame seeds add a roasted, nutty finish, and minced garlic folded into the dressing contributes a quiet warmth that ties the individual flavors together without dominating. Using freshly foraged naengi in early spring gives the salad a vivid seasonal character that dried or stored greens cannot replicate.
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Socca nicoise is a chickpea-flour flatbread from Nice, France, made by whisking chickpea flour with water, olive oil, salt, pepper, and rosemary, then baking the thin batter in a preheated oven-safe pan at 220 degrees Celsius for twelve to fifteen minutes. Resting the batter for ten minutes allows the flour to hydrate fully, which produces the characteristic texture - crisp and almost shatteringly crunchy at the edges, soft and slightly custardy in the center. The pan must be fully preheated and generously oiled so the batter sizzles on contact and releases cleanly. Sliced red onion and halved cherry tomatoes placed on top before baking lose their moisture in the oven and concentrate into sweet, slightly charred toppings. A final grind of coarse black pepper emphasizes the nutty, earthy flavor of the chickpea base.
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